Chicken Saté with Peanut Sauce

Try something different for dinner!
Chicken Saté with Peanut Sauce (if you have a nut allergy you can use sunflower butter)

SATE´ (pronounced sah teh)
1 lb skinless, boneless chicken breast cut into 8 strips
1 Tablespoon light brown sugar
2 1/2 Tablespoons Tamari Sauce

2 teaspoons bottled ground fresh ginger
1 teaspoon grated lime rind
1/2 teaspoon crushed red pepper
2 garlic cloves, minced
8 inch skewers (soak for 30 min in water before putting on the grill to keep them from burning up and charring)
1 can coconut milk
cooking spray

sauce for dipping
1 Tablespoon light brown sugar
1 1/2 tablespoons tamari sauce
1 tablespoon fresh lime juice
2 Tablespoons natural-style peanut or sunflower butter
1/4 teaspoon crushed red pepper (optional)
1 garlic clove, minced

Directions
*****THE NIGHT BEFORE - SOAK CHICKEN IN COCONUT MILK (GALLON SIZED BAGGIE) in the refrigerator.*****
Start up the grill!

Prepare the saté by combining chicken and next 6 ingredients (through the garlic) in a bowl. Let marinate in the refrigerator for at least 10 min - I prefer 2 hours.

Prepare the sauce by combining all the ingredients in a bowl. Stir until sugars dissolve.

Thread chicken onto each of the skewers. Place chicken on grill coated with cooking spray. Grill for 2- minutes per side. Serve immediately with sauce.

PERSONAL NOTE: This serves 4 so we double the recipe. This is good cold and could be included in a lunch box.  (might be advisable to snip the tip of the skewer or un-skewer the meat)
If the sauce is too thick, I thin it a bit with mirin. We serve this with a salad.

Chicken Pineapple Summer Salad Recipe

You can make this all year long but it is very nice and refreshing! This is a crowd favorite at a party.

Ingredients
1.5 Cups grilled chicken (I prefer mine marinated in teriyaki marinade)
1 Tablespoon Olive Oil Mayonnaise
1 Tablespoon Wasabi Mayonnaise
1 teaspoon honey mustard
1/2 teaspoon ginger (dried, ground)
1/4 teaspoon nutmeg
1 teaspoon mirin or rice wine vinegar
1 teaspoon pineapple juice
1/2 cup pineapple chunks
1/4 cup goat cheese, crumbled (Feta will work well)
1 tomato chopped
1 cucumber
2 teaspoons mango chutney
1/2 cup nuts of your choice (optional)
1 large egg, hard boiled, sliced thin rounds
Lettuce
Gluten Free Chow Mein Noodles

Directions
Mix all ingredients except for the last three.
Serve in a bowl with iceberg or butter lettuce surrounding the sides, the chicken mixture should be mounded in the middle, the hard boiled egg slices can line the side of the bowl laying on the lettuce around. Sprinkle the top of the chicken mixture with Gluten Free Chow Mein Noodles. Beautiful presentation. Serve with crackers cucumber rounds or flatbread alongside.

Gluten Free Chow Mein Noodles

Bare with me...I am going somewhere with this...

If you have left over noodle from making spaghetti, this is a great way to use them up. Traditionally, chow mein noodles are served below vegetables, chicken etc. They are meant to be a bit crispy.

Either cook up some noodles or use the leftovers. Rinse them thoroughly with cold water (two times won't hurt) and then coat them with 1 teaspoon sesame oil. (you can find this in the Asian food section) A little goes a long way.

In a large non stick skillet heat up 1 tablespoon of vegetable or peanut oil. Add in your noodles and flatten them out to fill the bottom of the pan. Let then "fry" for about 5 min. If you prefer crispier then leave in the pan longer. Use a dinner plate and invert it on top of the noodles in the pan in order to turn the noodles out onto the plate. You are simply using the plate to turn the noodles over. You could use a spatula if you like. Now you will add another tablespoon of oil to the pan and let it heat up for a minute. Slide the noodles back into the pan so that you are now "frying" the other side of the noodles. (you are simply turning them over) Let them cook for another 5 minutes and then you can slide them out onto the plate. The noodles are now crisp.

If you have some leftover vegetables and/or meat you can pan fry them or put them in a wok and serve on top of the chow mein noodles (a sauce or gravy of some kind would be a nice touch) These noodles are great on salad. I am posting a Chicken Pineapple Summer Salad that the chow mein noodles will go on top of before serving.

To Die for Chicken Salad - RECIPE

To Die for Chicken Salad Recipe

So, this is my go to recipe if I have all the ingredients on hand BUT if I don't there are a few you can leave out and it still tastes great!

I have used cooked chicken breasts chopped up, canned chicken and rotisserie chicken (my favorite choice). They all work. If I am using canned chicken, I use Kirkland Signature Premium Chunk Chicken Breast packed in water (you buy this at Costco - they sell it in 8 cans). I have been known to marinate chicken breast in a Teriyaki Merinade over night, grill them and use those in the chicken.

Items you could leave out and it still taste great (Greek yogurt - you could just add more mayo, turmeric, mirin - if you take this out I would add a Tablespoon of sweet relish, candied pecans - you could use plain or any other nut you prefer or leave it out altogether, allspice)

Don't be scared - this is going to look like a lot of ingredients but it is minute amounts of most of them. They are all great to have on hand if you are cooking from my blog and it doesn't take as long as you might think to put it together. THE SAVING GRACE...there is no cooking after you put in the ingredients and mix them together!!!

Ingredients:
2 large chicken breasts or 2 - 12.5 oz canned chicken or 2.5 cups chicken from a rotisserie chicken
1/2 cup Olive Oil Mayonnaise
1/2 cup plain Greek Yogurt (I use FAGE)
1 Tablespoon honey mustard (if you don't have it but you have mustard, mix some honey in the mustard)
2 teaspoon dried dill
1/2 teaspoon nutmeg (grated)
1 teaspoon powdered ginger
1/4 teaspoon turmeric
1/2 teaspoon allspice
1 Tablespoon basil (I love basil so I usually add a bit more)
1 teaspoon sea salt
1 tsp fresh ground pepper (I prefer close to a Tablespoon)
2 Tablespoons mirin (mirin is in the Asian food section close to rice wine vinegar but it is much milder)
1 cup grapes cut in half (pineapple will work well - if you get canned, add a little of the juice in too) You could even add both pineapple and grapes
1 small cucumber diced fine (celery or crisp apples work too)
1/2 cup candied pecans (smashed but large pieces) (you can use any nut you prefer - my kids love these)

Mix it all together and serve it however you like! My favorite way used to be on croissant but alas this is the one item I miss! We serve it on Udi's Cinnamon Raison bread, Udi's sandwich bread, Udi's pizza crust (use it like flat bread) and with Glutino Crackers. It is amazing served at a party on a cucumber round for an appetizer.

Shoe Peg Corn Dip

A great party dip - be careful it is so...addicting - Just in time for the Super Bowl

Shoe Peg Corn Dip - will need to chill overnight

Ingredients:
3 cans shoe peg corn (drained)
4 oz sour cream
8 oz mayonnaise
3-5 jalapeños (to your taste)
1/2 bunch green onions, chopped (green part not white)
Garlic Salt to taste (about 1 teaspoon) - I use garlic powder and add salt as needed
2-3 dashes paprika (for color)

Directions:
Mix all ingredients together and let chill overnight.

Best served with Big Scoop Fritos!

Thank you Kathy Smart for the recipe and the addiction! :)

Buttermilk Ranch Dressing from scratch...RECIPE

Buttermilk Ranch Dressing from Scratch...RECIPE

You can guess that I have someone missing ranch dressing. Most cream based dressings are not gluten free. We eat a lot of oil and vinegar based dressing. My standby is this balsamic dressing. There are some things that just beg for Ranch dressing so I found recipe. The flavor is good. It is not as thick as the store bought.

Ingredients:
1 cup Buttermilk
1/2 cup mayonnaise
1 teaspoon lemon juice
1/8 teaspoon paprika
1/4 teaspoon mustard powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1 TBSP chopped fresh parsley
1 teaspoon chopped fresh chives
1/4 teaspoon of dry dill

Directions:
In a bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste. Put in an airtight container.

Will keep for a week in the refrigerator. Makes about 1 1/2 cups.

taken from Simply Recipes - posted by Elise Bauer elise.com

Gluten Free Pizza Crust

Gluten Free Pizza Crust Recipe

I have been trying to stay away from mixes and develop recipes that are gluten free. I usually do that by reading through four or five recipes and deciding what will work best.

Pizza crust is easily purchased Gluten Free but if I have a large crowd I want to be able to make it in larger sizes. I found this recipe, converted it to gluten free and everyone loved it!

This is Valentinos's Pizza Crust that I got off of the Allrecipes.com site and converted it to Gluten Free.

Preheat oven to 425 degrees F. A pizza stone is recommended.

Ingredients:
1 cup warm water (110 degrees F)
1 tablespoon sugar
2 1/4 teaspoons active dry yeast
3 tablespoons olive oil
1 teaspoon salt
2 1/2 cups all purpose flour (I used C4C Flour)

Directions:
Stir water, sugar and yeast tougher until dissolved. Let stand for 10 minutes until foamy. If the yeast doesn't get foamy you will need to start over with fresher yeast. Add in olive oil and salt to yeast mixture. Stir in C4C Flour until well blended. Let the dough rest for at least 10 minutes.

The dough is fairly bland. I recommend adding in a teaspoon each of basil, thyme and oregano. Pat dough onto pan using fingers dipped in olive oil (you can sprinkle cornmeal on the pizza stone before rolling out the dough if you like the flavor). You can spray Pam (or cooking spray) on your fingers if you don't have olive oil but the oil adds flavor.

The recipes does not call for baking the dough before adding your ingredients. If you want a crisper crust I would bake in the oven at 425 degrees F for about 5-8 minutes before adding ingredients.

Top with ingredients of your choice and back from 15-20 minutes. I set the time for 10 minutes and switch the pan to anther shelf in the oven for 5 minutes and then back again for another 5 minutes if needed. This helps to ensure it cooks evenly on the top and bottom.

Poultry Seasoning - From Scratch - Recipes

Poultry Seasoning - From Scratch

It gets very frustrating when recipes call for combination seasonings. For whatever reason, I just don't buy them! So, I have to make them up. I have some containers to store them in and I have to assume they are better than store bought! At least I know what I put into the seasonings. The best part is it only takes a few minutes to put together.

Ingredients:
4 teaspoons ground sage
3 teaspoons ground thyme
1 1/2 teaspoons rosemary
1 teaspoon nutmet
1 teaspoon finely ground black pepper

Directions:
Mix all ingredients together, store in airtight container.

House Seasoning - Paula Deen's Recipe

House Seasoning - Paula Deen's Recipe

The Chicken and Dumping recipe I included in the blog calls for Paula Deen's House Seasoning. I have to say, I am always amazed at how simple some things are!!

Ingredients:
1 cup salt (I use sea salt)
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months. Makes 1 1/2 cups.

Cream of Chicken Soup from scratch...Recipe

Cream of Chicken Soup from scratch...

I have been working on a recipe for Chicken & Dumplings since it is one of my husband's favorites. He does not have to live by the gluten free diet but does because the house is gluten free. I enjoy surprising him with food he can not tell is gluten free. The recipes I have looked through for Chicken and Dumplings all call for Cream of Chicken soup. If you look at the cans of Cream of anything you will see it contains gluten. I found a recipe for homemade Cream of Chicken Soup and adapted it (http://tammysrecipes.com/homemade_cream_chicken_soup). This will be good frozen for future use as needed.

Yields about 2 cans so you can freeze the extra or double it and have a bunch to freeze. 1.5 cups =1 can.

Ingredients:

• 1 1/2 cups chicken stock
• 1/2 teaspoon poultry seasoning (if you don't have Poultry Seasoning you can make your own)
• 1/4 teaspoon onion powder  - (if you don't have any you can grind up dried onion flakes) - you can use diced onions as long as you boil them in the broth a few minutes more
• 1/4 teaspoon garlic powder - you can used minced garlic just boil with the broth a few minutes more
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt (or less, to taste)
• 1/4 teaspoon parsley
• dash of paprika
• 1 1/2 cups milk (can use unsweetened soy or unsweetened coconut)
• 3/4 cup flour (I used C4C Flour)

Directions:
In medium sized pan, boil chicken broth, 1/2 cup milk and seasonings for a minute or two. (longer if using fresh onion or garlic)
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens. If you like, you can add more seasoning to your taste. (i.e. lemon paper or seasoning salt)

Chicken and Dumplings - GLUTEN FREE!

Chicken and Dumplings - GLUTEN FREE!!

Ok, this is my husband's FAVORITE recipe so he was so excited that I was going to "bring it back" into the food rotation. I read a bunch of chicken and dumpling recipes but decided I would try this one first. It is by Paula Deen so you know it is going to taste good! I switched it up to be gluten free...we had this (it made a lot) for at least 3 meals and no one complained that they had to have it too many times!
It does take a while. You might want to save this for a weekend! Make the Cream of chicken soup first and then the house seasonings (you will see links to both of these below). After that it should all go rather quickly!

Ingredients:
1 (2.5lb) chicken, cut into pieces (I used 3 large chicken breasts because it's what I had - to save more time you could get a rotisserie chicken (make sure it is gluten free) from the deli at the grocery store)
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes (I used 2 tablespoons Better than Bouillon chicken base)
       --the conversion chart for the Better than Bouillon shows that 2 teaspoons equals 1 cube
1 teaspoon of Paula's  House Seasoning
1 (10 3/4 oz) can cream of celery or chicken soup) - this is NOT Gluten free so I made my own - see recipe Cream of Chicken Soup...from scratch
2 Quarts Chicken Stock
2 Quarts Water

Dumplings:
2 cups all purpose flour (I used C4C Flour)
1 teaspoon salt
Ice Water

Directions:
Place the chicken, celery, onion, bay leaves, bouillon and House Seasoning in a large pot. Add 4 quarts of water (I used 2 quarts of water and 2 quarts of Low Sodium Chicken Stock since I was using chicken breasts - you could do 4 quarts of stock if you like) and bring to a simmer of medium heat. Simmer the chicken until it is tender and the juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle remove the skin and separate the meat from the bones (I only had to shred the chicken breasts). Return the chicken meat to the pot and keep warm over low heat.

To prepare the dumplings:  Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water, knead dough and form it into a ball. I found the dough to be very sticky.

Dust flour onto your working surface and rolling pin. Roll out the dough, working from center to 1/8 inch thick. Let the dough relax for several minutes. Spray your fingers with pam to keep it from sticking.

Add the cream of celery or chicken soup (gluten free version here-Cream of Chicken Soup...from scratch) to the pot with the chicken and simmer gently over medium - low heat. ***

Cut the dough into 1 inch pieces. (I used a pizza cutter) Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not sir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy. About 3-5 minutes.

C4C Flour is amazing!!!

***If the soup is too thin, it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup water and then whisk the mixture into the stew. ***

Chicken Lasagna Roll Up - Recipes

Chicken Lasagna Roll Up

I got lost in Pinterest and needed some dishes to bring to a New Year's Eve party. This looked really good! I usually don't like to make something for the first time that I am bringing to a party but it didn't sound like I could go wrong on this one. The original recipe is from iVillage.com. I adapted it but VERY little alterations! Your family will beg for this!

1 pkg Gluten Free Lasagne Noodles (I used a 10oz Container of Tinkyada Brown Rice Lasagna Pasta-I cooked these per package instructions)
3 cups cooked chicken (I was making this to bring to a New Year's party so I got a Rotisserie Chicken from  the deli at the grocery store -checked the ingredients list first)
1 cup Ricotta Cheese
1/4 cup Crumbled Feta Cheese
1/4 cup grated Parmesan Cheese (if you prefer more, add it)
1/4 cup Milk
1/8 teaspoon pepper
2 cups Spaghetti Sauce

In a medium bowl, combine chicken, cheeses, milk and pepper.
In a 9X13 dish, spread Spaghetti Sauce in a thin layer on the bottom of the dish.
Spread 1/2 cup mixture on each lasagna noodle; roll up in a jelly roll fashion. Don't worry if the noodles tear, piece them back together and it won't be a problem. Place the seam where it touches the spaghetti sauce on the bottom of the dish. Line the dish with the lasagna rolls. Top with remaining spaghetti sauce. Cover with foil (spray foil with non stick spray) and bake at 375 degrees F for 30 minutes or until hot. Top with additional parmesan cheese before serving.

Enchilada Casserole - Recipe

Enchilada Casserole - Recipes
I get a lot of food magazines. One is Cooking Light. I always want to see if I can turn a recipe into a gluten free option. This is a loose interpretation of their Enchilada Casserole in the January/February 2012 issue.

I'll, be honest, this was not my favorite right out of the oven but the kids loved it. The leftovers were so much better than when it was originally served. (but that is only my opinion)

Enchilada Casserole


Ingredients:
2 pounds ground Meat
2 Tablespoons dried Onions (recipe originally called for 1 cup chopped onions)
2 cups lower-sodium Beef Broth
2 Tablespoons Taco Seasoning Mix
1 4 oz. can Green Chili's
1 8 oz. can Green Enchilada Sauce
1 8 oz. can Tomato Sauce
18-24 Corn Tortillas
2 cups shredded Cheese of your choice

Brown meat in large nonstick skillet over medium high heat. Add dried onion and taco seasoning while browning the meat.
Preheat oven to 400 degrees Fahrenheit.
Add Broth, Tomato Sauce, Green Chili's and Enchilada Sauce to meat mixture. Bring to a boil and cook for 10 minutes.
Spray a 9X13 dish with non stick spray. Line the bottom with 6 corn tortillas, overlapping them. Layer beef mixture over tortillas, then layer on shredded cheese, continue layering the same three items to the top of the dish. Top with beef mixture and shredded cheese. Bake at 400 degrees for 10 minutes or until cheese is melted. If you get this too tall in the dish it will bubble over in the oven. Make sure you put foil in a pan underneath to catch any drippings.

Taco Seasoning - Recipe

I have become aware that some of the seasonings that are called for in recipes are not gluten free. One that I needed recently was Taco Seasoning. I found a recipe on allrecipes.com and thought it important to share. If you make this and use 3 Tablespoons for each pound of meat, I think you will be glad to have this all made up ahead of time!

Taco Seasoning

Ingredients:
1 Tablespoon Chili  Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder (if you only have flakes, pulse them into a powder in the blender or like appliance)
1/4 teaspoon crushed Red Pepper Flakes (optional)
1/4 teaspoon dried Oregano
1/2 teaspoon Paprika
1 1/2 teaspoon ground Cumin (if you only have whole, pulse to a powder)
1 teaspoon Sea Salt

Mix all ingredients together and store in an airtight container.

FRENCH ONION DIP - RECIPE

FRENCH ONION DIP - RECIPE

Mixes and Dips are notoriously items that I forget to check for gluten. My youngest son asked for French Onion Dip for some strange reason. It was late and I was too tired to go to the store. I decided to look for a recipe and see if I had the ingredients. There was an Alton Brown recipe for Onion Dip from Scratch.

The recipe called for cooking onions in olive oil for 20 minus. I didn't want to take that much time. I decided to use dehydrated onion flakes instead. It worked out superbly!

Ingredients:
2 Tablespoons dehydrated onion flakes
1/2 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder (you can add more to your taste)

Mix it all together and refrigerate for 1 hour.

Let me know what you think!

Oatmeal Raisin Cookies - Gluten Free

Oatmeal Raisin Cookies - Gluten Free

You probably knew it wouldn't take me too long to try out some more recipes including the C4C flour. You were right...BIG, CHEESY SMILE!

AND, you know I only use what I have on hand so, I had oatmeal (certified Gluten Free) and too much of it. So I set out to find an oatmeal cookie recipe. I found one on Allrecipes.com by Darlene and converted it to gluten free using the C4C flour.

Recipe
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cup all purpose flour - SUBSTITUTED 1 1/4 CUP C4C FLOUR
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (optional)

Preheat the over to 375 degrees Fahrenheit
In a large bowl, cream together butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. In a separate bowl, stir together flour, baking soda, cinnamon and salt. Gradually beat flour mixture into butter mixture. Stir in oats and raisins. Drop by the teaspoonfuls onto un-greased cookie sheets.
Bake 8 to 10 minutes in the preheated oven or until slightly brown. Cool slightly, remove from sheet to wire rack. Cool completely. (Personally I would take them out a bit before you think they are all the way done so they stay chewy!)

Let me know how they come out for you! This is the first cookie I have had since going Gluten Free that didn't taste like it was grainy. It is truly amazing! Thus, I went to Williams & Sonoma today to buy another bag of the C4C flour - wouldn't you believe it....they were out! They will not have any for a week. UGH!

Chocolate Syrup/Sauce - Gluten Free

Chocolate Syrup/Sauce - Gluten Free

Well, we had family coming in to visit and I remembered my nephew loves Chocolate milk. It was late, so I decided to figure out how to make it myself. Somethings I never knew I could make astonish me when I make them homemade. This is one of those things.

This recipe came from : Amy Dacyczyn's The Complete Tightwad Gazette


1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 teaspoon salt
1/4 teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container and store in the refrigerator. (Keeps for several months) Yeilds 2 Cups

It's really rich. Add less than you think and taste so you don't get too much.

I store it in a tupperware container that has a pour top with a label on it. I would imagine that if you put this in a glass jar it would be beautiful. Maybe you could even put it in a basket with a mug and some other items for a gift. Just thinking out loud...

Sweet Southern Cornbread Recipe

Sweet Southern Cornbread Recipe

This is the cornbread I made with the C4C Flour .

It was so good!! I couldn't get a picture snapped before it was half gone!

Recipe

1 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/4 cup yellow, white or blue cornmeal
1 cup C4C Flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt

Preheat oven to 400 degrees Fahrenheit.

I use a cast iron skillet for my cornbread but you can use a 9" X1.5" round pan or a square pan that is 8"X 8"X 2".

Beat milk, butter and egg in a large bowl. Sir in remaining ingredients. Batter will be lumpy. Add more milk if it is too dry but it should be thick.

Put one tablespoon of butter in the bottom of a cast iron skillet and put the skillet in the oven to melt the butter. Remove the pan.

Pour batter into pan and bake for 20 to 25 minutes. The top should be a golden brown and a toothpick inserted in the center should come out clean.

This recipe was adapted from the Betty Crocker recipe.

C4C Flour - PRODUCT REVIEW

C4C Flour - Product Review

Well, someone may have finally gotten it right. Chef, Lena Kwak of The French Laundry developed this flour she calles C4C  (stands for Cup For Cup). The intention is that you can use one cup of C4C in replace of any recipe calling for a cup of flour. You can purchase this at Williams and Sonoma for $20. I have to say, I wish I could come up with the correct ratios and make this at home! Be careful if you have dairy allergies though. Milk powder is one of the last ingredients on the list.

I have used it once and my first impression is that it is worth every penny! I will use it a lot in the future and tell you if at any point it doesn't measure up.

In my gluten free baking experiences I have found that breads don't rise the way they used to. I have tried bread mixes and found the same thing to be true. We used to regularly eat corn bread. I tried to make it with my own flour mix and with other flour mixes on the market but it has never really been the same.

For New Years I made corn bread, black eyed peas and cabbage slaw. We had a late breakfast and this was our snack. I used the C4C in the cornbread and made Sweet Southern Cornbread. I could not believe it - it was just like cornbread used to be before going gluten free! WOW!

Zucchini Pizza Recipe - You are going to love it!

Zucchini Pizza Recipe - You are going to love it!

We were invited to a party for New Year's Eve. My children were going and we planned on being there for a while. I do not ever expect ANYONE to have food prepared that is gluten free so I always bring food. I set out to make a couple of appetizers and an entree as well as a dessert. So, the day was filled with happy cooking and I ended up with a few recipes to share.

This recipe could be made for a meal or for an appetizer. I was making it for an appetizer. You would want to double or triple the recipe for an entree. (depending on how many you are serving) I used the long zucchini for the appetizer (I cut it into bites). If you are serving as an entree and can find the round zucchini, they might be more conducive for an entree. It should be served right out of the oven though.

Recipe:
3 zucchini (you can use long or round zucchini) sliced 1/4 inch thick lengthwise (discard trimmed ends)
Pizza Sauce of your choice - I used a pre bought gf spaghetti sauce because I had it on hand
Cheese of your choice - I used cheddar/mozzarella mix shredded cheese.
Toppings of your choice - I used pepperoni
Parmesan Cheese (optional)

Grill the zucchini (either on the outdoor grill or indoor grill pan) or put the zucchini under the broiler. Watch very closely if you use the broiler. Cook the zucchini until is gets a little soft. You will need to turn it over on both sides. (widest side first). Once cooked you can add your pizza sauce to the top of the zucchini. I added pepperoni next (cut in half), then added shredded cheese and then pepperoni again. All of this is a preference. My son is very skinny but loves pepperoni so I take every opportunity to add a bit of calories for him. If you are watching calories, skip the pepperoni step altogether and use a low or no fat cheese.

Put the slices on a pan and put them under the broiler (on low). Keep the door slightly adjar and stay close by. Watch closely. When the cheese is bubbly and gets crisps around the edges, they are done! Sprinkle the top with shredded parmesan cheese if you like.

Alternative: I am certain this would work well with eggplant. Imagine a no carb pizza that taste amazing!

Crock Pot Beef Stroganoff Recipe

Crock Pot Beef Stroganoff Recipe

I was spending way too much time on Pinterest (of course)... I may be the few that get inspired by recipes on Pinterest, but it's an obsession! I read magazines with recipes, cookbooks, etc. for fun! I read one recipe on Pinterest that seemed to be re-pinned over and over again and decided to make it gluten free easy style.

This is one meal I didn't take photos off - mostly because I was rushing out the door to a new exercise class and realized it was pretty much gone. WOW! The kids loved it! My oldest said, "This is the best beef I have ever had!" I always find humor in the comments that include "the best I ever had". I think it is a very overused idiom my children have become accustomed to. Nonetheless, it expressed to me that this one was a keeper! I can't believe how easy it is!

The recipe...
2.5lbs of Stew Meat
2 cans of Campbell's French Onion Soup
4 Tablespoons Worcestershire Sauce
8oz Cream Cheese (I used 1/3 less fat Cream Cheese)

Optional ingredients:
Hot Paprika (to your taste)
1 Tablespoon garlic powder
salt and pepper to taste

Put the first 3 ingredients into the slow cooker and add your optional ingredients as you prefer. (I would add salt and pepper at the end after tasting - the soup is salty)
Stir all together.
Cook on low for 8 hours.
Add in cream cheese right before serving - turn slow cooker to high for about 15-20 minutes while cream cheese melts. Stir together until cream cheese is blended in. Serve over any noodle you prefer, rice or mashed potatoes.

The house smelled like roast. I really feel like some glazed carrots would have been amazing with this. A side salad would be nice as well.

I hope you try it out - it's easy and oh so good!

French Bread & Pizza Mix - PRODUCT REVIEW

French Bread & Pizza Mix - PRODUCT REVIEW

I saw the picture on this one and I was suckered in! Wow! It looks just like the bread I used to eat. I had conjured up the taste of the bread at macaroni grill or the french bread we used to make garlic bread out of for our spaghetti....It's close!

You can make the bread in an oven or bread maker. I do not yet have a bread maker so I used the oven. I was expecting to taste the yeast and have it crispy on the outside and light and fluffy on the inside. Well, it wasn't much different than other gluten free breads as it didn't really rise in the oven although it rose while it was proofing in my warming try on low.  Don't get me wrong, it is nice to have fresh bread instead of frozen but in this case the picture seemed deceiving. It will be great bread for sandwiches and we even used it to dip in olive oil and balsamic vinegar.
Maybe it turns out better in the bread maker? If you have a chance to try it, let us know!